Pearl Couscous with Roasted Vegetables and Feta
Prep time: 40 minServes: 4
Pairs with
Roasted vegetables, feta, and lemon — Mediterranean food that asks for a glass of rosé or a medium white with herbal character. Serve on the terrace and let the evening take care of itself.
Ingredients
- 250g pearl couscous (Israeli couscous)
- 1 courgette, in half-moons
- 1 red pepper, in pieces
- 1 yellow pepper, in pieces
- 1 red onion, in wedges
- 200g cherry tomatoes
- 3 tbsp olive oil
- 1 tsp cumin
- Flaky sea salt, black pepper
- 150g feta cheese, crumbled
- Handful of mint, chopped
- Handful of parsley, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
Method
- 11. Heat the oven to 200°C. Toss vegetables with olive oil, cumin, salt, and pepper. Roast on a tray 25–30 minutes until soft and charred at the edges.
- 22. Cook the pearl couscous according to packet directions (usually 8–10 minutes). Drain, drizzle with a little olive oil.
- 33. Toss the couscous with roasted vegetables, lemon juice, and olive oil.
- 44. Divide onto plates, crumble feta over, scatter mint and parsley.